Side Pannel
Platter of Fennel, Red Pepper, Beetroot, Wate
Platter of Fennel, Red Pepper, Beetroot, Wate
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1 bn Watercress, large stems
- Removed
- 1 Fennel Bulb, trimmed and
- Thinly sliced
- 1 Lemon, in wedges
- 2 Red Bell Peppers, thinly
- Sliced
- 2 md Cooked Beets, thickly
- Sliced
- 15 Black Greek Olives
- 1/4 c Olive Oil
Directions
Arrange watercress on a platter. Toss fennel with a squeeze of lemon to
prevent discoloration, then arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive oil, and garnish with
wedges of lemon to squeeze onto each portion.
Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.
prevent discoloration, then arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive oil, and garnish with
wedges of lemon to squeeze onto each portion.
Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.
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